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Crispy fried baby corn fritters tossed in a savory and tangy Manchurian gravy. This popular Indo-Chinese dish is a perfect appetizer or main course served with fried rice or noodles.
For 4 servings
Prepare the Baby Corn
Make Batter and Fry the Baby Corn
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Crispy fried baby corn fritters tossed in a savory and tangy Manchurian gravy. This popular Indo-Chinese dish is a perfect appetizer or main course served with fried rice or noodles.
This indo_chinese recipe takes 55 minutes to prepare and yields 4 servings. At 412.07 calories per serving with 7.83g of protein, it's a moderately challenging recipe perfect for lunch or dinner or appetizer.
Sauté Aromatics and Vegetables
Prepare the Manchurian Gravy
Combine and Serve
To make Baby Corn Manchurian Dry, reduce the water for the gravy to 1/2 cup and omit the cornflour slurry. Toss the fried baby corn in the concentrated sauce until well-coated.
You can add other vegetables like mushrooms, broccoli, or carrots along with the baby corn. Fry them in the same batter and add to the gravy.
For a healthier alternative, coat the baby corn in the batter and arrange them on a baking sheet lined with parchment paper. Spray with oil and bake at 200°C (400°F) for 15-20 minutes, flipping halfway, until golden and crisp.
Add fried paneer cubes or tofu along with the baby corn for a more substantial, protein-rich dish.
Baby corn, onions, and bell peppers provide dietary fiber, which is essential for digestive health, helping to regulate bowel movements and promote a feeling of fullness.
Garlic, ginger, and colorful bell peppers are packed with antioxidants. These compounds help protect your body's cells from damage caused by free radicals, contributing to overall health.
One serving of Baby Corn Manchurian Gravy contains approximately 350-450 calories. The exact count can vary based on the amount of oil absorbed during frying and the specific brands of sauces used.
While it contains vegetables like baby corn, bell peppers, and onions, this dish is not typically considered healthy due to the deep-frying process and the use of sauces that can be high in sodium and sugar. To make it healthier, you can bake or air-fry the baby corn instead of deep-frying.
Yes, you can make it gluten-free. Replace the all-purpose flour with rice flour or a gluten-free all-purpose blend. Also, ensure you use gluten-free soy sauce (tamari).
The key is timing. Always add the crispy fried baby corn to the hot, simmering gravy just moments before serving. Toss quickly to coat and serve immediately. This ensures the corn retains its crunch.
You can do partial prep in advance. You can chop all the vegetables and prepare the sauces. You can also fry the baby corn ahead of time and store it in an airtight container. When ready to serve, reheat the baby corn in an oven or air fryer to make it crisp again, then prepare the gravy and combine.